Monte Cristo Breakfast Casserole Recipe

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Monte Cristo Breakfast Casserole

Cheryl Peterson

By
@cpetersn01

This is a great breakfast or brunch casserole! It tastes great and almost all of the work can be done the night before! Every time I make this it is a big hit!

Serve with a selection of berry perserves if you don't want to make a sauce.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

45 Min

Ingredients

CASSEROLE

1 lb
day old loaf french bread, cut diagonally in to 24 slices (about ½ inch)
6
large eggs
1 c
milk
1 c
half and half
1 Tbsp
prepared mustard
1 tsp
vanilla extract
1/8 tsp
pepper
1/2 tsp
salt
6 slice
smoked ham (cut in half)
6 slice
swiss cheese (cut in half)
6 slice
turkey (cut in half)
1/4 c
butter, melted

TOPPING

1/2 c
currant jelly
1/4 c
water
1/4 can(s)
half and half

Directions Step-By-Step

1
Using a pastry brush, butter a 9x13 inch baking dish.
2
Spread mustard on one side of the bread slices and arrange half the slices of bread in the bottom (mustard side up).
3
Layer Ham, Cheese and Turkey (in that order) over bread slices
4
Place the remaining bread slices (mustard side down) on top of the turkey layer.
5
Lightly brush remaining butter on top of bread slices.
6
In a large bowl, beat together eggs, milk, half-n-half and vanilla. Pour egg mixture over buttered bread slices, cover, and refrigerate overnight.
7
The next morning, preheat oven to 350 degrees F (175 degrees C).
8
Uncover pan and flip each sandwich. Let casserole sit out while oven preheats.
9
Bake casserole in preheated oven, uncovered, for 45 minutes.
10
While casserole is baking: combine jelly and water in a small saucepan; heat until melted. Add half-n-half and heat gently until thickened.
11
Serve sauce over plated casserole.

About this Recipe